Homemade tofu soup, this dish belongs to Shandong cuisine, and it can't taste at home outside. This dish evokes memories of hometown, and it is delicious when it is put on the table. The recipe of home-made tofu soup is delicious, so get it up quickly ~

The practice of home-made tofu soup 1

Home-made tofu soup material

Ingredients: lactone tofu 1 box, half a piece of red pepper and a little chopped green onion.

Seasoning: 2 tablespoons umami dew, salt and water starch.

The practice of home-made tofu soup

1, red pepper washed and diced, chopped green onion for later use.

2. Tear off the wrapping paper of lactone tofu, then buckle it upside down on the cutting board, and gently cut the bottom with a knife. After air enters, the tofu box can be easily removed by hand. Dip some water in the knife, so it is not easy to touch the tofu when cutting. Cut the tofu into even small slices, cut the slices, and then cut the tofu into filaments.

3. Put the cut lactone bean curd silk in clear water and soak the bean curd silk to remove some of the beany smell. Don't take out the soaked bean curd filaments directly by hand, they are easy to break, and pour them into a strainer to filter out the water.

4. Add an appropriate amount of water to the pot. After the water is boiled, put the shredded red pepper into it, add a little salt, and then add 2 spoonfuls of umami dew to freshen the soup.

5. Pour in the shredded tofu and slowly open it with the bottom of the spoon. Finally, add water starch and thicken the soup. After the pot is boiled again, sprinkle with chopped chives and serve.

Homemade tofu soup. Practice 2

Practice of thick soup with fish head and tofu

Raw materials:

Grass carp head ginger salt cooking wine tofu oil pepper

Practice:

1, wash the fish head and cut it in half, don't cut it to the bottom; Use 1 spoon of cooking wine and appropriate amount of salt to grab evenly and marinate for 15 minutes. The marinated fish head absorbs water with kitchen paper towels.

2. Pour a proper amount of oil into the hot pot, and wipe the inside of the pot with ginger. When frying fish heads, the splash of oil will be avoided. This way, the fish head will not stick to the bottom of the pot when frying. Put the fish head in the pot and fry it on both sides over medium heat; Turn to low heat and fry until brown. Take out. Don't eat the oil of fried fish head repeatedly. First, put the fish head into an oil-free pot to dry the water on the surface of the fish head before frying; You wouldn't get oil everywhere when frying fish heads.

3. Put the pot on the induction cooker and turn on the frying button. Add 2 spoonfuls of oil-fried ginger slices.

4. Put the fish head into the fried ginger slices; Pour the right amount of water into the fish head, boil the wine with strong fire and cook for about 3 minutes. Only after frying the fish in fish soup and stewing it with boiling water will the fish head soup appear milky white; This is the result of full mixing of oil and water. Only in this way can the fish head soup taste strong.

5. Tofu Choose tender tofu specially made for soup, cut it from the center of tofu and cut it into squares of equal size.

6. Boil the water in the pot and pour it into the tofu block. Remove purine. Or put salt on it, and then rinse it with water.

7. Cook on high fire until it boils, and cook on low heat for 8 minutes until the soup is milky white. The fish head soup should be milky white, depending on the frying degree of the fish head, and the time should be determined according to local conditions. As long as it is boiled into milky white, the soup will be successful.

8. Add the tofu pieces and mix them gently; After the fire boils, simmer for 5 minutes. Continue to boil over high heat, then change to low heat for about 5 minutes, preferably until the soup turns white and add pepper; Don't pour milk into fish soup, because the soup will foam after cooking with milk, which will not only make the soup look bad; I can't drink the original fish head soup. If you like the taste of milk, you can try it.

9. Put a spoonful of salt into the fish head soup. Don't add salt too early to make soup. Add salt when the fish head soup is cooked to reduce the penetration of salt into the fish head and keep the nutrients of the fish head soup from losing.